Refried Bean Mexican Pizzas
Fresh Pineapple with Cayenne and Lime
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans vegetarian refried pinto beans
- 1½ tsp ground cumin
- ¼ tsp ground chipotle chile pepper
- 6 organic burrito-size flour tortillas (preferably whole wheat)
- 1½ cups shredded Mexican-blend cheese
- 3 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Sauté onion and garlic in hot oil in a large skillet over medium-high heat 3 minutes or until tender. Add beans, cumin, and chipotle chile pepper; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
- Place 3 tortillas on a baking sheet coated with cooking spray; spread bean mixture on tortillas, and top with 3 tortillas.
- Bake 10 minutes; top with cheese. Bake 5 minutes longer or until cheese melts; cool slightly.
- Cut into wedges. Sprinkle with tomatoes and cilantro.
Side Dish Ingredients
- 1 (16-oz) container pineapple chunks
- 1½ Tbsp fresh lime juice
- ⅛ tsp cayenne pepper
Side Dish Instructions
- Combine all ingredients in a bowl; toss. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
577
|
39
|
616
|
| Fat (g) | 24 | 0 | 24 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 21 | 0 | 21 |
| Carb (g) | 66 | 10 | 76 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 1104 | 1 | 1105 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
